Zesty Shrimp and Zucchini Wraps with Fresh Pico de Gallo

1In a large bowl, combine the shrimp, olive oil (1 tablespoon), garlic powder (1 teaspoon), paprika (1 teaspoon), cumin (1 teaspoon), salt, and pepper. Toss until the shrimp are well coated with the seasoning.

2Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for about 2-3 minutes on each side, or until they are pink and opaque. Remove from heat and set aside.

3In the same skillet, add the sliced zucchinis (2 medium) and sauté for about 3-4 minutes until they are tender but still crisp. Season with a pinch of salt and pepper.

4Warm the tortillas in a dry skillet or microwave until pliable.

5To assemble the wraps, place a few shrimp and sautéed zucchini slices on each tortilla. Top with pico de gallo (1 cup), avocado (1) slices, and chopped cilantro.

6Roll the tortillas tightly to enclose the filling, folding in the sides as you go. Serve immediately with lime wedges on the side.